Culinary Arts  |  Certificates, Degrees, and Curriculum

Culinary Arts

Certificates, Degrees, and Curriculum

All ROP students who successfully complete a course, receive a certificate of completion. Students who pay for college tutition and take the courses for college credit have the following options:

A Grossmont College Certificate of Achievement, a Certificate of Proficiency, and an Associate Degree of Science in Culinary Arts, Baking and Pastry, and Culinary Entrepreneur

Certifiates of Proficiency require 13 college credits. There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cookk.

Culinary Program Curriculum

Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.

Course	Title	Units
CA 155	Realities of Nutrition (non-ROP)	3
CA 163	Food Purchasing for Culinary Arts	1
CA 165	Sanitation for Food Service	1
CA 166	Menu Management	1
CA 169	Essential Skills for Culinary Arts	3
CA 171	Intermediate Culinary Skills	3
CA 172	Principles of Soups, Stocks, & Sauces Preparation	3
CA 173	Principles of Buffet and Catering	3
CA 174	Baking and Pastry Arts	3
CA 180	Advanced Food Preparation for Fine Dining	3
CA 280	Seminar for Work Experience for Culinary Arts(non-ROP)	1
CA 281	Work Experience in Culinary Arts (non-ROP)	2
CA 282	Advanced Work Experience in Culinary Arts (non-ROP)	2
Total Units:		29
Select ONE (1) of the following courses:
CA 160	Quantity Food Production	3
CA 164	International Cooking	3
CA 170	Intro. to Catering Management	3
CA 175	Healthy Lifestyle Cuisine	3
CA 176	Advanced Baking & Pastry Arts	3
CA 177	Commercial Baking	3
CA 182	Culinary Arts for Competition	3
CA 183	Pastry Skills in Bread Making	3
CA 184	Pastry Skills in Chocolate Preparation	3
Total Units:		3
Total Certificate Units Required Plus General Education and Elective requirements needed if pursuing degree:		32
Other Courses Available:
CA 185	Pastry/Sugar Work/Centerpieces	3
CA 299	Plated Entrees	3
CA 299	Cooking Techniques of the Far East	0.5
CA 299	Regional Main Dishes	1.5
CA 299	Fruit, Vegetable, and Ice Carving	3
CA 299	Pastry skills in Cake Decoration	3

Prerequisites

• Click here for Culinary Arts Certificate of Proficiency information.
• CA 169 - Essential Skills for Culinary Arts is the prerequisite for CA 171, 172 and 173. Students much complete CA 169 with a "C" or "CR" grade.
• CA 171 - Intermediate Culinary Skills is the prerequisite for CA 180, 280, 281 and 282.
• CA 174 - Principles of Baking & Pastry Arts is the prerequisite for CA 176, 177, 183 and 184